Delicious Living
  • 2 tablespoons olive oil, divided
  • 1 cup finely chopped red onion
  • 1 cup finely chopped fennel
  • 2 cups water
  • 1/2 teaspoon salt, plus more to taste
  • 1 cup quinoa, well washed and drained
  • 1 (14.5-ounce) can diced tomatoes, preferably fire-roasted, undrained
  • 1 pound salmon fillets, skin removed, cut into 1-inch chunks
  • 1/4 cup tightly packed chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • Zest of 1 small lemon

Quinoa and Salmon Stew with Tomatoes

Lorna Sass | Delicious Living
  • Serves: 4 people
  • Calories per serving: 471

Quinoa is a quick-cooking and versatile whole grain. This unusual approach pairs it with dill and salmon, with felicitous results.

  1. Heat 1 tablespoon oil in a heavy, 3-quart saucepan over medium-high heat. Add onion and fennel and cook, stirring occasionally, until lightly browned, 3-5 minutes. Add water and salt and bring to a boil. Stir in quinoa. Cover and cook over medium heat for 5 minutes.
  2. Stir in tomatoes (with liquid). Return to a boil. Cover, reduce heat, and boil gently over medium heat until quinoa is translucent and tender, 6-8 minutes.
  3. Stir in salmon. Cook, uncovered, over medium heat until salmon turns opaque and is cooked through, about 1 minute. (Check and cook an additional minute if needed.) Turn off heat. Stir in dill, lemon juice, and zest, plus remaining 1 tablespoon olive oil. Add salt to taste, if needed.

471 cal, 41% fat cal, 21g fat, 5g sat fat, 57mg chol, 30g protein, 40g carb, 5g fiber, 598mg sodium

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